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Ingredients
| nonfat milk: 1 cup |
| vegetable oil: 1/3 cup |
| eggs: 2 (whites or 1/4 cup fat-free cholesterol-free egg pr) |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 Tbl |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| red bell pepper (chopped): 1/3 cup |
| fresh basil (chopped): 2 Tbl |
| dried basil (leaves): 1 tsp |
| green onions - spring or scallion (chopped): 1/4 cup |
Basil-Red Pepper Muffins
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
- Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.